Description
Sweet Potato Quinoa Stuffed Peppers are a delicious and nutritious vegetarian meal featuring roasted sweet potatoes, fluffy quinoa, black beans, and corn, all seasoned with cumin, chili powder, and fresh lime juice. These vibrant bell peppers are baked to perfection and optionally topped with melted cheese for a hearty, flavorful dish suitable for a wholesome weeknight dinner.
Ingredients
Scale
Produce
- 4 large bell peppers
- 2 medium sweet potatoes, peeled and diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Pantry
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Dairy (Optional)
- Shredded cheese for topping (optional)
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa under cold water thoroughly. Combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce the heat to low and simmer covered for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes to absorb any remaining water.
- Roast Sweet Potatoes: Peel and dice 2 medium sweet potatoes. Toss them in olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 375°F (190°C) for 20 to 25 minutes until tender and slightly caramelized.
- Prepare Filling: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, and corn. Add ground cumin, chili powder, freshly squeezed lime juice, and chopped cilantro. Mix well and season with additional salt and pepper to taste.
- Prepare Peppers: Cut the tops off 4 large bell peppers and remove the seeds and membranes. Place the hollowed peppers upright in a baking dish, ready to be stuffed.
- Stuff Peppers: Spoon the quinoa and sweet potato mixture into each bell pepper, pressing gently to pack the filling. Optionally, sprinkle shredded cheese over the tops of the stuffed peppers if desired.
- Bake Stuffed Peppers: Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes to allow the tops to brown and cheese to melt if using.
Notes
- You can substitute black beans with kidney beans or chickpeas.
- For a vegan option, omit the cheese or use a plant-based alternative.
- Make ahead tip: Prepare the filling a day in advance and assemble just before baking.
- Use any color of bell peppers according to your preference or availability.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
